Q: Can you substitute cacao powder for cocoa powder in recipes?I bought Navitas Naturals Organic Raw Cacao Powder at Whole Foods, and I wanted to know if I can substitute the powder for cocoa powder in recipes, like brownie recipes.Sent by MiaEditor: Mia, I have read a few different perspectives on cacao versus cocoa powder, and while there is some debate over the merits of raw processing, the The only difference is that baking chocolate retains the cocoa butter while cocoa powder omits it. The result is that with baking chocolate you get the cocoa flavor, but in a solid format rather than as a powder. To use unsweetened baking chocolate in place of cocoa powder, you will need to be mindful of the extra fat. While you can substitute cacao powder for cocoa powder, you will lose some of the antioxidants during the baking process and the flavor will be more bitter—so it's probably best to stick with cocoa powder for baking endeavors. However, consider using it in smoothies, or add raw cacao nibs to trail mix and other uncooked creations. Cocoa vs. Cacao. The difference between cacao and cocoa is that cocoa has been processed at high heat, which destroys much of the nutritional benefits of the cacao seed. Cacao powder is made of fermented (not roasted) seeds that are processed at low temperatures and then milled into a powder. If you want a substitute for Dutch-processed cocoa powder, you will need 3 tablespoons, which is approximately 20 grams of natural unsweetened cocoa powder and ⅛ teaspoon of baking soda. If you are looking for cocoa powder substitution, you will need 1 ounce of unsweetened chocolate and add ⅛ teaspoon of baking soda, but make sure you reduce the fat in the recipe by 1 tablespoon. That’s cacao powder. It tastes more bitter than cocoa powder but offers more nutritional content and is considered more natural. What is cocoa powder? Cocoa powder, on the other hand, is created when the beans are processed at a much higher temperature. The beans are not only fermented but also roasted (cacao powder only involves fermentation). Cacao powder is a healthy way to give your dishes a strong chocolate flavor but not all grocery stores carry it. In addition, its powerful flavor can be an acquired taste. If you want a substitute that provides many or all of cacao powder’s benefits without the drawbacks, consider one of the cacao powder substitutes below. Your homemade cacao can be spiced up by adding any of the following ingredients during the heating phase: vanilla beans or extract, orange or lime zest, honey, chile pasilla, or nutmeg. Alternatively, you can follow any hot cocoa recipe and substitute cacao powder for standard cocoa. That means that cacao, which is less processed, has more powerful antioxidant effects and health benefits. 100 grams of raw cacao powder has an ORAC (oxygen radical absorbance capacity) of 95,500, which represents antioxidant capacity. This drops to 62,100 for cacao nibs, and 26,000 for cocoa powder . Can You Substitute Cacao for Cocoa? If your baking recipe calls for cocoa powder, you can swap in cacao powder. Just be aware that cacao is generally more bitter than cocoa because it’s unroasted and has no added sugars. Keep in mind that cacao nibs won’t melt like processed cocoa bars or chips.
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